Rice Salad Primavera Recipe
Ingredients
| 2 cups Chicken Stock low-sodium chicken broth, or water | ||
| 1 cup long-grain brown rice | ||
| Broccoli florets | 2 Cup (16 tbs) | |
| 2 medium-size carrots, peeled and thinly sliced | ||
| 2 small zucchini, halved lengthwise and sliced 1/2 inch thick | ||
| 8 ounces firm-textured tofu, cut into 3/4 inch cubes | ||
| 1 medium-size sweet green pepper, cored, seeded,and chopped | ||
| 3 green onions, including tops, finely chopped | ||
| Walnuts | 1/2 Cup (16 tbs), garnish | |
| Lemon juice | 1/4 Cup (16 tbs) (For the dressing:) | |
| 1 teaspoon grated lemon rind | ||
| Dijon Mustard | 2 Teaspoon (For the dressing:) | |
| 1/4 teaspoon each salt and black pepper, or to taste | ||
| 3 tablespoons walnut or olive oil | ||
| 2 tablespoons olive or vegetable oil | ||
| 2 tablespoons snipped fresh dill or 2 teaspoons dill weed, crumbled | ||
Directions
1 ln a medium-size saucepan, bring the stockto a boil.
Add the rice, cover, and simmer over low heat for 40 minutes or until the rice is tender.
Let stand for 5 minutes.
2 Meanwhile, bringa large saucepan of water to a boil.
Add the broccoli and carrots and cook for 2 minutes.
Add the zucchini and cook 1 minute more or until the vegetables are crisp-tender.
Drain the vegetables, rinse under cold running water, and pat dry.
3 To make the dressing: In a large bowl, combine the lemon juice, rind, mustard, salt, and black pepper.
Add the oils in a thin stream, whisking constantly until the dressing is blended and slightly thickened.
Stir in the dill, rice, vegetables, tofu, green pepper, and green onions and toss to coat.
Sprinkle with the walnuts if desired.
Add the rice, cover, and simmer over low heat for 40 minutes or until the rice is tender.
Let stand for 5 minutes.
2 Meanwhile, bringa large saucepan of water to a boil.
Add the broccoli and carrots and cook for 2 minutes.
Add the zucchini and cook 1 minute more or until the vegetables are crisp-tender.
Drain the vegetables, rinse under cold running water, and pat dry.
3 To make the dressing: In a large bowl, combine the lemon juice, rind, mustard, salt, and black pepper.
Add the oils in a thin stream, whisking constantly until the dressing is blended and slightly thickened.
Stir in the dill, rice, vegetables, tofu, green pepper, and green onions and toss to coat.
Sprinkle with the walnuts if desired.
Chef
